Make the pineapple filling:

Cup of Yum
1. Place the diced pineapple and winter melon into a food processor or blender.
2. Process or blend it until becomes a very fine texture.
3. Transfer the mixture into a wok or large pot and cook, stirring over medium-low heat, until it becomes a very thick and dry paste, about 60 minutes.
4. The mixture will become thick, and dark yellow/golden in colour.
5. Remove from heat, transfer to a container and cool the pineapple filling.
6. Cover and chill in the fridge or freezer until ready to use.
7. Form the filling by scooping pineapple paste with a melon baller or teaspoon and roll it into a ball, about 17g per filling. Place onto a plate and set aside.

Make the pastry dough:

1. In a bowl, whisk together together the all-purpose flour, almond flour and milk powder. Set aside.
2. In a stand mixer bowl fitted with a paddle attachment, cream the butter and icing sugar until light and fluffy.
3. Add in the egg yolk and vanilla and beat until just combined.
4. Pour the all-purpose flour, almond flour and milk powder into the butter mixture and combine until a dough is formed. Be sure not to over mix.
5. Note: Check the mixture to see if it will hold together by clumping a bit of dough in your hand. If it sticks together, it's good to go. If it's too crumbly, add in a little extra butter or egg yolk to the mixture and test again.
6. Divide the dough and form into two long logs and wrap with plastic wrap.
7. Chill the dough in the fridge for 30 minutes.

Assemble:

1. Divide the dough into 18g pieces (about 24-26) and form each piece into a ball.
2. Place the dough in between a large piece of plastic wrap, folded over.
3. Flatten the dough with your palm and with a rolling pin, roll each ball into a disc.
4. Place a ball of pineapple filling in the centre of the dough, and with the plastic wrap, gather up the dough, pressing it gently to cover the filling and seal.
5. Gently form the filled dough between the palm of your hands into a round ball.
6. Place the dough into a 50g mooncake mold and press firmly flat into it.
7. Invert the plunger to imprint the shape and release onto a parchment lined baking sheet.Note: if the dough is a little sticky, dust the mooncake mold with a little flour prior to adding the dough.
8. Repeat with the remaining pineapple cakes.
9. Preheat oven to 325°F/163°C.
10. Bake the pineapple cakes at 325°F/163°C for 22-25 minutes.
11. Cool the pineapple cakes completely on a wire rack.
12. Store in an airtight container at a cool room temperature for up to 1 week.